100% Pinot Noir from younger parcels of vines grown in Ata Rangi's various vineyards on the Martinborough Terrace. Vine age ranges from 5-20 years.
Hand-picked fruit was destemmed with as much whole-berry as possible, followed by 2 to 6 days pre-fermentation maceration. Indigenous yeast ferments, hand-plunged throughout, 2 to 3 weeks total tank time and complete malolactic fermentation in barrel. Spent 9 months in 20% new French oak.
Aromatically this wine offers layers of flavours: violets, dark cherry and plum, notes of dark chocolate and tobacco with a faint whiff of gamey notes. There is a fresh vibrancy on the palate of acid and smooth tannins pulling the wine through to a long, salivating finish.
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